Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until smooth and well combined.

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan, then crumble it into a large mixing bowl.

Add the buttercream frosting to the crumbled cake and mix until fully combined. The mixture should hold together when formed into a ball.

Using your hands, roll the cake mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

Insert a lollipop stick into each cake ball, then freeze for about 30 minutes until firm.

While the cake pops are freezing, melt the white candy melts according to package instructions.

Once melted, dip each cake pop into the white chocolate, allowing the excess to drip off, then place them back on the parchment paper.

Immediately sprinkle the red, white, and blue sprinkles on top of the wet candy coating before it sets.

Melt the red and blue candy melts separately, and use a piping bag to drizzle them over the cake pops for added decoration.

Let the cake pops sit at room temperature until the chocolate coating is fully set.